Description
These Apple Snickerdoodles are the ultimate fall cookie—soft, chewy, and filled with caramelized apples and warm cinnamon spice. Browned butter adds nutty richness, while a cinnamon-sugar coating gives that classic snickerdoodle touch. Perfect for cozy baking sessions, gifting, or pairing with your favorite fall beverage, this cookie recipe captures autumn in every bite.
Ingredients
Caramelized Apples:
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250g Gala apples, peeled and finely diced (about 4–5 small)
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50g (¼ cup) dark brown sugar
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1½ tsp ground cinnamon
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Pinch of salt
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Juice from 1 small lemon
Cookies:
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184g (13 tbsp) unsalted butter (browned to 150g or ¾ cup)
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100g (½ cup) dark brown sugar
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100g (½ cup) granulated sugar
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2 tsp vanilla bean paste or extract
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1 large egg (room temperature)
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1 egg yolk (room temperature)
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250g (2 cups) all-purpose flour
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1 tsp baking soda
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1 tsp cream of tartar
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1 tsp ground cinnamon
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½ tsp fine sea salt
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2 tsp cornstarch
Coating:
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66g (⅓ cup) granulated sugar
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1 tbsp ground cinnamon
Instructions
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Caramelize Apples: Cook diced apples with brown sugar, cinnamon, salt, and lemon juice over medium heat for ~10 minutes until golden and soft. Chill.
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Brown the Butter: Melt and brown the butter over medium heat until golden with brown specks. Pour into a bowl and cool for 10 minutes.
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Mix Dry Ingredients: In a bowl, whisk flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch.
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Combine Wet Ingredients: In a large bowl, whisk browned butter, sugars, and vanilla. Add the egg and yolk, mix well. Fold in the chilled apples.
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Make the Dough: Stir in the dry ingredients until just combined. Chill the dough for 2–3 hours.
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Preheat Oven: Heat oven to 350°F (175°C) and line baking sheets with parchment.
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Roll and Bake: Scoop ~40g dough balls, roll in cinnamon sugar, place 2–3 inches apart, and bake 12–14 minutes until edges are set.
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Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use European-style butter for deeper flavor.
Let browned butter cool before mixing with eggs.
Chilling is essential for flavor and texture.
Lemon juice brightens and balances the apple filling.
You can freeze dough balls and bake straight from frozen.
Store baked cookies for up to 4 days at room temp or 2 months in the freezer.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 14 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American